Herb minced beef with roast potatoes

Name: Herb minced beef with roast potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g green beans; 2 medium sized carrots (à approx. 125 g); 1 Bread roll (from the previous day); 2 Onions (about 80 g each); 1 kg mixed minced meat; 2 Eggs (size M); 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg waxy potatoes; 2 Federation mixed herbs (e.g. parsley, oregano, thyme); 2 TABLESPOONS Olive oil; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g green beans
2 medium sized carrots (à approx. 125 g)
1 Bread roll (from the previous day)
2 Onions (about 80 g each)
1 kg mixed minced meat
2 Eggs (size M)
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg waxy potatoes
2 Federation mixed herbs (e.g. parsley, oregano, thyme)
2 TABLESPOONS Olive oil
7-10 Tbsp Fat and breadcrumbs

Directions

1
Clean and wash the beans and cook them in boiling water for about 12 minutes. Peel and wash the carrots and cook them in boiling water for 10-12 minutes until al dente. Soak the rolls. Peel and finely dice onions.
2
Mix the minced meat, bread roll, eggs, onions and tomato paste. Season with salt and pepper. Grease a box form (approx. 1.2 litres capacity) and sprinkle with breadcrumbs. Take out beans and carrots and rinse with cold water.
3
Layer the chopped mass, carrots and beans in the box mould. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. In the meantime, potatoes in boiling water
4
Wash herbs, dab dry, remove coarse stalks. Chop herbs finely. Drain potatoes, rinse with cold water and peel. Cut potatoes into slices with the egg slicer. Heat oil in a large, coated pan.
5
Fry the potatoes in 2 portions until golden brown, season with salt and pepper. Finally, put all the potatoes back into the pan and sprinkle with approx. 2 tablespoons of herbs. Warm them up again while tossing.
6
Remove the meatloaf, remove from the tin and sprinkle with remaining herbs. Arrange roast and potatoes on a preheated plate. Remoulade tastes good with it.